Spaghetti sauce

  1. Which is your favorite?
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  2. Poll: Your favorite spaghetti sauce

    • Prego

      15.91% 7
    • Ragu

      2.27% 1
    • Other

      15.91% 7
    • Whatever's on sale

      4.55% 2
    • Homemade

      61.36% 27
    44 Votes
  3. 33 Comments

  4. by   compassion1
    I'll get jar sauce and doctor it up at home. Semi-homemade?
  5. by   Marie_LPN, RN
    For spagetti squash, i like a sauce that has chunks of vegetables in it. I add chunked up sauteed mushrooms to it.

    For regular spagetti, i like an onion garlic mushroom sauce. I add the parmesean cheese to it.

    Lately when i make spagetti, i boil the noodles, drain, take half and put in a baking pan, layer with pepperoni and sauce, layer the rest of the noodles, then top with sauce and shredded mozarella cheese. I bake at 350 until it looks ok to me.

    I buy that $1 loaf of French bread from Wal-Mart, slice off 1 inch slices, butter with soft butter, and sprinkle on McCormicks Garlic Salt to go with it.
  6. by   mercyteapot
    My son's favorite is Prego, so that's what we use. Sometimes I'll heat the sauce for him and eat my noodles with fresh tomatoes and either mushrooms or cucumbers. Speaking of garlic bread, Costco sells a really great type that is cheap, too. Can't remember exactly how much it costs, but it comes in a box of 8 loaves and bakes up crispy on the outside and soft and flavorful on the inside.
    Last edit by mercyteapot on Dec 30, '06
  7. by   dianah
    Paul Newman's Mushroom Marinara.
  8. by   mercyteapot
    Quote from Marie_LPN
    For spagetti squash, i like a sauce that has chunks of vegetables in it. I add chunked up sauteed mushrooms to it.

    For regular spagetti, i like an onion garlic mushroom sauce. I add the parmesean cheese to it.

    Lately when i make spagetti, i boil the noodles, drain, take half and put in a baking pan, layer with pepperoni and sauce, layer the rest of the noodles, then top with sauce and shredded mozarella cheese. I bake at 350 until it looks ok to me.

    I buy that $1 loaf of French bread from Wal-Mart, slice off 1 inch slices, butter with soft butter, and sprinkle on McCormicks Garlic Salt to go with it.
    Never mind... wrong thread. I get confused very easily...
  9. by   compassion1
    OK you guys. You're making me hungry and I'm still stuffed from dinner!
  10. by   sirI
    My dh homemade spaghetti sauce. Not sure what all goes in it, but it's chunky, I've seen a wine bottle sitting on the cabinet top, and he buys pork and fresh mushrooms the day he makes it.
  11. by   leslie :-D
    it sucks.
    i make a divine home-made sauce but my kids will only eat the jarred stuff.
    they say mine is too chunky.
    i wonder how it would taste if i pureed the solids....or use cheesecloth...
  12. by   mercyteapot
    Quote from earle58
    it sucks.
    i make a divine home-made sauce but my kids will only eat the jarred stuff.
    they say mine is too chunky.
    i wonder how it would taste if i pureed the solids....or use cheesecloth...
    I have probably told this story before, but when he was younger, my son once told a friend's Mom, who had made homemade sauce one night when he was having dinner there, that she should ask me for my recipe. Yep, my recipe... first you open the Prego...
  13. by   donsterRN
    Quote from mercyteapot
    I have probably told this story before, but when he was younger, my son once told a friend's Mom, who had made homemade sauce one night when he was having dinner there, that she should ask me for my recipe. Yep, my recipe... first you open the Prego...
    LOL!!

    I doctor up jarred sauce, too, but it's usually Ragu. I like it really thick and chunky, but then I don't put a lot on the pasta. I'll add a can of Contadina brand diced Italian style tomatoes. They taste very fresh and are the best I've had. Ground beef or sausage, green peppers, shrooms, onions...

    Great. Now I'm hungry again.
  14. by   JeanettePNP
    I don't like any jarred spaghetti sauces. They all have too much sugar and god-knows what else added. I'd rather make my own and know exactly what's in it, and spice it according to my taste buds. And I don't add sugar.
  15. by   NurseyBaby'05
    I buy DelGrosso's (local PA brand) meatless or three cheese and doctor it up. It makes a good base. If I'm feeling squirrelly or it's a special occasion, I make homemade. People seem to like both of them. The homemade seems to be a little kinder to my GI system though. Less preservatives, perhaps?

    DGF-Traditional Spaghetti Sauce

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